GB2606622A

GB2606622A - Beef joint and method of production thereof

Info

Publication number: GB2606622A
Application number: GB2203472.2A
Authority: GB
Inventors: Willis Elaine
Original assignee: Linden Foods Ltd
Current assignee: Linden Foods Ltd
Priority date: 2020-11-04
Filing date: 2020-11-04
Publication date: 2022-11-16
Anticipated expiration: 2040-11-04
Also published as: GB202203472D0; GB2606622B

Abstract

The present invention relates to a process for providing a beef joint, comprising at least the steps of: (i) tumbling a first cut of beef in a brine mixture, wherein the brine mixture comprises a starch blend; (ii) wrapping the first cut around a second cut of beef to form a beef joint; and (iii) encasing the beef joint in the butter mixture. The first and second cuts of beef may be a rib-eye and fillet respectively. The first cut may be tumbled for 5-20 minutes at 0-5 °C under vacuum and then rested for 2-12 hours. The brine mixture may comprise one or more of: 60-90% water; 3-15% beef stock; 2-6% salt; 2-6% sugar; and 3-9% starch blend (50:50 pre-gelatinized starch and waxy maize starch). The invention also relates to a beef joint produced by said process. Also claimed is a butter mixture for encasing a beef joint, comprising butter and beef stock wherein the ratio of butter to beef stock is 70:30 as well as a beef-tumbling brine mixture comprising one or more of: beef stock; salt; sugar; and a starch blend.

Description

BEEF JOINT AND METHOD OF PRODUCTION THEREOF

Field of the Invention

The present invention relates to a beef joint, and a method of production thereof

Background

It is widely accepted that beef joints should be tender and flavourful, and avoid any toughness in order to be desirable to consumers. However, it can be difficult to ensure tenderness due to variation within cattle.

Enzyme meat tenderisers have been used previously in the art to reduce meat toughness. However, if applied to a raw beef joint, these tenderisers continue to breakdown the meat structure until it has lost its structure and is excessively soft in (\I texture, making it undesirable to consumers. C\I

sa) Plant extracts such as kiwi and papaya have been used previously in the art as an alternative to enzyme meat tenderisers. However, plant extracts such as these can (.0 20 impart flavour to the meat, and create an undesirable aftertaste.

Low pH ingredients, such as lemon juice, can be used to tenderise meat. However, this discolours the meat, making it unattractive to consumers.

Other methods of meat tenderisation are known in the art, such as hot boning, and High Pressure Processing (HPP) technologies. However, these methods are expensive and require a high capital investment.

There exists a desire to provide a beef joint with guaranteed tenderness, and a method of production thereof.

Summary of the Invention

According to a first aspect of the present invention, there is provided a process for providing a beef joint according to claim 1.

As will be understood to those of skill in the art, tumbling is a process commonly used by the meat industry to promote marinade solution penetration and increase water-binding capacity. The tumbling step in the method of present invention is described hereinafter.

The first cut of beef is wrapped around the second cut of beef such that the second cut of beef is substantially covered by the first cut of beef.

Optionally, the first cut of beef is tumbled for 5 to 25 minutes.

Optionally, the first cut of beef is tumbled for 8 minutes.

Optionally, the first cut of beef is tumbled for 20 minutes.

Optionally, the first cut of beef is tumbled at a temperature of 0-5°C. C\I

Optionally, the first cut of beef is tumbled wholly or substantially under vacuum. Air is removed from the tumbling chamber (tumbler) via a vacuum pump.

CO 20 Optionally, the first cut of beef rests for 2-12 hours after tumbling. Preferably, the C\I beef rests for (has a dwell time of) 2 hours.

Optionally, the brine mixture comprises one or more of the group comprising: 60-90 wt% water; 3-15 wt% beef stock; 2-6 wt% salt; 2-6 wt% sugar; and 3-9wt% starch blend.

Beef stock is a stock made from beef. Stock is made from bones, and differs from broth which is made mostly from meat or vegetables. Beef flavouring could also be used. However, beef stock is preferred due to its colour, and superior flavour profile.

Preferably, the brine mixture comprises one or more of the group comprising: 85 wt% water; 5 wt% beef stock; 3 wt% salt; 3 wt% sugar; and 4 wt% starch blend.

Optionally, the brine mixture has a salt concentration of 3.25. Optionally the total salt concentration comprises both salt present as an ingredient and salt present in the beef stock.

Optionally, the starch blend is 50-70% pre-gelatinized starch and 30-50% waxy maize starch.

Preferably, the starch blend is 50:50 pre-gelatinized starch and waxy maize starch.

Pre-gelatinized starch is starch which has been cooked and then dried. Pre-gelatinized starch is cold swell starch that is water soluble and shear resistant.

Waxy maize starch is formed from corn or maize. Waxy starches are typically made up of a major amount of amylopectin, and a minor amount of amylose. Waxy maize starch has a low osmolality, allowing it undergo rapid absorption. Waxy maize starch is a hot swell starch at 68°C, but is also stable at colder temperatures. C\I

0) Both types of starch benefit from agitation to accelerate gelling. These starches are particularly useful in products exposed to a secondary cook. (0 20

CJ Optionally, the beef stock is bone marrow beef stock.

Optionally, the brine mixture is cooled to less than 0°C prior to use.

Mixing of the brine may be carried out in an environment below 3°C. As the temperature can sometimes rise to above 5°C during mixing, the brine can also be cooled to less than 0°C prior to addition to the tumbler. This ensures the temperature remains low during tumbling, despite agitation. Cooling of the brine mixture controls the growth of Clostridium Botulinum, thereby increasing shelf-life of the beef joint.

The butter mixture comprises butter and beef stock.

Beef stock is used rather than beef broth as it is a thicker liquid than broth, and can therefore form a gel upon cooling. However, beef broth can be used as an alternative, but more broth would be required for achieve the desired consistency upon addition to the butter.

Optionally, the butter is unsalted butter and the beef stock is bone marrow beef stock.

Optionally, the butter mixture can comprise 65-75 wt% butter and 25-35 wt% beef stock.

The ratio of butter to beef stock is 70:30. This facilitates mixing of the component ingredients, whilst maintaining flavour.

Optionally, the temperature of the butter mixture is in the range of 18-22°C during the encasing step.

C\I Preferably, the temperature of the butter mixture is 20°C during the encasing step. C\I

sa) Optionally, the butter mixture is an emulsion.

(.0 20 Optionally, the encasing step comprises applying the butter mixture to the top and CJ sides of the beef joint.

The butter mixture is applied to the top and sides such that they are substantially covered, i.e. such that at least 50% of the top and sides are covered by the butter mixture.

Optionally, 350-370g of the butter mixture is applied to the top and sides of the beef joint.

Optionally, the depth of butter mixture on the surface of the beef joint is 15-20 mm.

Suitably, there is provided a beef joint which is a beef joint formed by the process according to the first aspect of the present invention.

According to a second aspect of the present invention, there is provided a beef joint according to claim 15.

Optionally, the brine mixture comprises one or more of the group comprising: salt and sugar.

Optionally, the beef joint has a total weight of 2.1-2.4kg.

Brief Description of the Drawings

Embodiments of the present invention are now described, by way of example only, with reference to the accompanying Fig. 1, which is a flowchart illustrating a method of preparing a beef joint according to an embodiment of the present invention.

(\j Detailed Description C\I

40) The present disclosure relates to a beef joint which comprises a fillet of beef O wrapped within a tumbled rib eye of beef. (020

CJ Fillet is a softer meat cut than rib-eye and therefore cooks more quickly. The proportion of beef fillet to rib-eye is controlled by weight during butchery. This ensures an accurate cooking time, consistency across all joints produced on a mass scale, and that the desired degree of cooking (for example; rare, medium or well) is achievable for both cuts of meat. Controlling the weight during butchery also minimises waste.

The rib eye of beef is tumbled under vacuum within a brine mixture comprising beef stock, sea salt, sugar, and a blend of pre-gelatinized starch and waxy maize starch.

The salt present within the brine mixture allows the muscle to relax to prevent toughness. The salt within the brine mixture also causes the beef muscle to expand during tumbling, which enhances absorption of the remaining components of the brine mixture into the beef, thereby enhancing its flavour. The brine mixture has a specific composition, which ensures it is drawn deep into the muscle to deliver both tenderness and flavour. The presence of either too much or too little salt and/or sugar can adversely affect the flavour and result in toughness within the beef muscle. Target brine uptake is approximately 5-7% per 1.7-2kg of meat.

Tumbling is a conventional process that is typically used by manufacturers to add water weight to meat. In some instances, tumbling can be used to speed up the curing process (to preserve meat) by accelerating the uptake of brine.

In the process of the present invention, the rib-eye of beef is tumbled for 5-25 minutes, preferably 8 minutes. This is the optimum time for tumbling to prevent the meat from becoming too soft, which would prevent it from being able to be wrapped around the fillet of beef.

Tumbling is carried out in a tumbling chamber. In the present invention, the chamber preferably contains one or more metal bars or struts which are welded within the chamber to prevent clumping. No arm is present within the tumbling chamber. An C\I arm is typically present to aid distribution. In the process of the present invention, the C\I arm can be removed from the chamber and three metal bars can be welded at sa) equidistant or substantially equidistant positions within the chamber. The bars prevent clumping, without damaging the meat. Clumping occurs when pieces of (.0 20 meat stick together to form clusters which must be separated by hand. This is CJ undesirable as brine cannot penetrate the entire surface area of the meat. Clumping prevention allows the meat to be tumbled for a shorter period of time. Tumbling includes 3 clockwise rotations per minute.

Tumbling is carried out at 0-5°C. This temperature range controls the growth of Clostridium Botulinum.

In this example, the brine mixture is kept below -1°C before it is added to the tumbler to ensure the temperature of the meat does not exceed 5°C. The brine mixture is produced and chilled for 24 hours before use in order to ensure the correct temperature is achieved for tumbling. Any deviation of temperature will reduce the impact of brining, and meat shelf-life.

Although traditional tumbling methods encourage the uptake of brine during tumbling, this is lost during cooking by the end consumer. The method of the present invention avoids this through use of the bespoke brine mixture. The brine mixture comprises a starch blend. The presence of starches encourages the brine mixture to remain within the muscle during cooking.

In this example, the starches used are a blend of pre-gelatinized starch and waxy maize starch. Examples of suitable pre-gelatinized starches include Novation (RTM) 5300 and Novation (RTM) 4600. Such starches are highly process-tolerant, and operate well under shear. These starches also increase viscosity. Examples of suitable waxy maize starches can include Novation (RTM) 2600 or Novation (RTM) 2700. A pre-gelatinized potato starch could also be used instead of either or both starches. In this example, the starches ensure that the brine mixture is held within the meat fibres, and prevent setting into a gel-like consistency. Selection of this combination of starches allows for the use of their complementary properties. Starches are known to give meat a displeasing texture. This carefully selected starch blend prevents this from occurring. C\I

Tumbling is carried out under vacuum. No arm is present in the tumbling chamber. One or more metal bars are welded within the chamber. The meat is placed inside the machine, and a lid is used as a seal. Air is removed from the machine via a CO 20 vacuum pump. In one example, Tumbling takes place at 3 clockwise rotations per C\I minute, for 8 minutes. In another example, tumbling takes place at 10 clockwise rotations per minute for 20 minutes.

After tumbling, the rib-eye of beef is wrapped around a fillet of beef. This has not previously been carried out due to high costs associated with the high weight loss in butchery. In order to provide an encased joint, the meat must have a suitable level of internal fat to provide succulence. This has been achieved by wrapping a fillet within a rib-eye. Rib-eye is used to complement the average length of fillet, in order to minimise weight loss during butchery. The fillet of beef is substantially covered by the rib-eye. The cut ends of the fillet may be visible from either end of the joint.

Strings are placed around the joint to ensure the fillet remains wrapped within the rib-eye.

The joint is then encased within a butter mixture. Upon cooking, the butter mixture melts and continuously bastes the beef joint. This adds an in depth beef flavour profile. The butter serves the purpose of imparting flavour into the beef. The bespoke butter mixture comprises beef stock, which gives the mixture a rich brown colour and a savoury flavour.

Traditionally, it has been difficult to provide a butter mixture such as that of the present invention, due to difficulties in combining water stock with butter, as this typically results in oil emulsion problems. In the butter mixture of the present invention, these problems have been overcome by reducing the stock to a gel-like consistency. This can be achieved by boiling the stock to a temperature of at least 110°C, preferably above 120°C. The consistency of the reduced stock enables combination to take place, and results in 30% inclusion within the butter mixture in this example. This is advantageous as the higher level of inclusion creates a more flavoursome butter mixture. The butter mixture is able to solidify, and maintain homogeneity.

C\I Encasing beef joints in butter is problematic on an industrial scale. Typically, the C\I butter is melted and the joint is dipped in the butter before hanging. The beef is left to 0) hang until the butter re-solidifies. However, this process creates a lot of waste as the O butter invariably drips off the hung beef. (0 20

CJ The encasing step of the method of the present invention overcomes this problem.

The butter mixture is brought to a temperature of around 20°C. This makes the butter mixture pliable, to aid application. It is important that the butter mixture is brought to a temperature of around 20°C, as higher temperatures would cause run-off. At lower temperatures, the butter would be too stiff for use in cocooning the joint. A temperature within the range of 18-22°C is therefore preferred.

The encasing step of the method of the present invention involves applying the butter mixture to the top and sides of the beef joint. 350-370 g of butter mixture can be applied to the joint. The butter mixture present on the surface of the joint can have a depth of 15-20 mm. The butter mixture can be applied to the top and sides of the joint such that at least 50% of the top and sides are covered by the butter mixture. Applying the butter mixture to the entire surface of the joint would prevent consumers from seeing the meat. This would be undesirable for consumers during purchasing. It is not necessary to completely encase the joint in the butter mixture in the method of the present invention, as the butter mixture is not being used to age the meat, as tenderness is guaranteed in other ways, as previously detailed. Applying the butter mixture to the top and sides allows the meat to take on the flavour of the butter mixture, without aging the beef fillet wrapped within. If aged too long, meat can become sour in taste. Applying the butter mixture to the top and sides of the joint also reduces the amount of butter mixture necessary during the encasing step.

The beef joint of the present invention can have a shelf-life of 13 days. The beef joint is wrapped in greaseproof paper and vacuum packed.

After cooking by the end consumer, the joint can be sliced and the cooked juices can be drizzled over the slices to add to the succulence and flavour.

EXAMPLE 1

A beef joint according to the present invention can have the following composition: Ingredients List Beef 82% Unsalted Butter 10% Bone Marrow Beef Stock (water, beef bones, beef marrow, onions, carrots, tomato puree, yeast extract, salt) Water Sugar Salt Cornflour Rosemary Thyme Bay leaf

EXAMPLE 2

A brine mixture can have the following composition: Ingredients List Percentage Sea Salt PDV 3% Caster Sugar 3% Starch Novation (RTM) 5300 2% Water 85% Novation (RTM) Starch 2600 2% Meaty Roast Beef Marrow Stock 5% CV ('Si a)

CD CV

Claims

CLAIMS1. A process for providing a beef joint, comprising at least the steps of: (i) tumbling a first cut of beef in a brine mixture; (ii) wrapping the first cut around a second cut of beef to form a beef joint; and (iii) encasing the beef joint in a butter mixture.
2. A process according to claim 1, wherein the first cut of beef is rib-eye.
3. A process according to claim 1 or 2, wherein the second cut of beef is fillet.
4. A process according to any preceding claim, wherein the first cut of beef is tumbled for 5-20 minutes.
5. A process according to any preceding claim, wherein the first cut of beef is tumbled at 0-5 °C.
6. A process according to any preceding claim, wherein the first cut of beef is tumbled under vacuum.
7. A process according to any preceding claim, wherein the first cut of beef rests after tumbling for 2-12 hours.
8 A process according to any preceding claim, wherein the brine mixture comprises one or more of the group comprising: 60-90 wt% water; 3-15 wt% beef stock; 2-6 wt% salt; 2-6 wt% sugar; and 3-9 wt% starch blend
9. A process according to claim 8 wherein the starch blend is 50:50 pre-gelatinized starch and waxy maize starch.
10. A process according to any preceding claim, wherein the brine mixture is cooled to less than 0°C prior to use.
11. A process according to any preceding claim, wherein the butter mixture comprises butter and beef stock.
12. A process as claimed in claim 11 wherein the butter is unsalted butter and the beef stock is bone marrow beef stock.
13.A process as claimed in claim 11 or 12 wherein the ratio of butter to beef stock is 70:30.
14. A process according to any preceding claim, wherein the temperature of the butter mixture is in the range of 18-22°C during the encasing step.
15. A process according to claim 14 wherein the temperature of the butter mixture is 20°C during the encasing step.
16. A process according to any preceding claim, wherein the butter mixture is an emulsion.
17. A process according to any preceding claim, wherein the encasing step comprises applying the butter mixture to the top and sides of the beef joint.
18. A process according to any preceding claim wherein the depth of butter mixture on the surface of the beef joint is 15-20 mm.
19. A beef joint formed by the process according to any of claims 1-18.
20. A beef joint comprising a first cut of beef wrapped around a second cut of beef, wherein the first cut of beef has been tumbled in a brine mixture, and the combination of the first and second cuts of beef are encased in a butter mixture, wherein the first cut of beef is rib-eye and the second cut of beef is fillet.
21.A beef joint according to claim 20, wherein the brine mixture comprises one or more of the group comprising: beef stock, salt, sugar; and a starch blend.
22. A beef joint according to claim 20 or claim 21 wherein the butter mixture comprises butter and beef stock.
23. A beef joint according to any one of claims 20 to 22 wherein the ratio of butter to beef stock is 70:30.
24.A beef-tumbling brine mixture comprising one or more of the group comprising: beef stock, salt, sugar; and a starch blend.
25. A butter mixture for encasing a beef joint, comprising butter and beef stock; wherein the ratio of butter to beef stock is 70:30.